Moscardini Salad

Preparation:

Preparation: Peel the onion and immerse it in a saucepan with plenty of water and 2 tablespoons of vinegar. When it boils, add salt and add the baby octopus, cook them for 20 minutes and drain them, leaving them to cool. Meanwhile, peel the garlic and mince it with the washed parsley. Put the mince in 1 bowl, add the lemon juice, oil, salt and pepper. Clean the lettuce, cut it, put it in a bowl, add the baby octopus, the olives and dress with the parsley sauce.